Prasopita (Greek Leek and Feta Pie)

Leeks were almost completely unknown to me until adulthood. They are not a commonly used item here in the U.S., which is really a shame. I say it’s time for that to change!

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Leeks are native to the Mediterranean area, so it comes as no surprise that they are far more common in dishes from that region. They have a long history of cultivation and use throughout Europe, having likely been distributed during the era of the Roman Empire. They are especially popular in the UK due to the fact that they grow very well in their cooler climate.

In fact, my first introduction to leeks came from the popular Scottish dish called Cock-a-leekie soup. I first tasted this soup at a local Scottish Society dinner in honor of the poet Robert Burns. I fell in love with the soup’s simple structure packed with complex flavor that came from the liberal use of leeks.

Leeks are a type of allium like onions, garlic, scallions and chives. They have that same onion-like taste, but to me have a hint of sweetness to them and are not as harsh. They also have that same healthy goodness to them as the other alliums, so you have a lot of reasons to eat them. Many recipes call for using the white part of the leek only, as the green leaves tend to be more tough, but there’s no need to be wasteful. Only the toughest tips of the leaves need to be trimmed as the rest softens with cooking.

It wasn’t until much later in life that I became aware of how leeks are also common in some regional Greek dishes. Prasopita (prah-SOH-pee-tah, Greek for leek pie) is very similar to spanokopita (spah-nah-KOH-pee-tah, spinach pie). The filling has all the flavors of spring with fresh herbs along with the leeks, liberal quantities of tangy feta bound together with protein packed eggs, and all wrapped up in a flaky phyllo crust. It’s truly a great all-in-one meal.

Some quick notes before you begin:

Prasopita is typically wrapped in phyllo, similar to spanakopita. The pictures show my attempt at using homemade phyllo. Spoiler alert: I’m not really good at making phyllo (yet). You can use commercial phyllo, homemade if you know how, or even wrap it up like my spinach and feta galette which uses my pie dough recipe with half the butter replaced with lard (trust me, this is really so good!).

This recipe can also be easily converted to individual, phyllo-wrapped appetizers (you would call them prasopitakia, prah-soh-pih-TAH-kee-ah). Just substitute the leek filling for the cheese mixture in my tyropitakia recipe. This recipe will make a lot of them, but they can be easily frozen for later enjoyment. Bake them the same.

Leeks are often very dirty. They are grown in hills to help encourage the development of more of the tender white portion of the stem, so dirt often gets trapped inside some of the outer layers. Be sure to open them up and rinse them well.

This recipe uses ouzo to add a nice hint of anise flavor. Anisette liquer can be substituted, or you can use anise or fennel seeds, instead.

There are many kinds of feta available these days, but not all are good. Use a true Greek feta made with sheep’s milk, if at all possible. This style has better texture and flavor for this type of recipe.

Once the leeks have been sauteed, be sure to give them a chance to cool somewhat before adding the egg and herb mixture. Otherwise the eggs will get cooked by the heat and will not properly bind the filling.